10,000 buttery recipes

Light ginger cookies rolled thin and cut into shapes, made with powdered sugar, butter, and a splash of vinegar. A delicate, crisp holiday cookie perfect for decorating with frosting.

Molasses crumb cake made with whole wheat flour, butter crumb topping, and dark, rich molasses. A dense, old-fashioned coffee cake with a streusel crust baked in a 9x13 pan.

Easy nut bread mixes pantry staples with chopped nuts into a tender quickbread, rested briefly then baked into two loaves. A no-frills 8-ingredient breakfast bread.

Bread machine milk bread is a soft, white sandwich loaf with a tender crumb made from bread flour, milk, butter, and active dry yeast. Set it and forget it for fresh homemade bread in 3 hours.

Old-fashioned coconut fudge candy shaped into little haystacks. Brown sugar, butter, and shredded coconut cooked to soft-ball stage, then dropped onto wax paper. Makes about 60 pieces.

From-scratch griddle cakes with sliced fresh strawberries folded right into a light, fluffy batter. Thirty minutes from bowl to breakfast table, served hot with syrup and butter.

Butternut squash and apple bake with brown sugar, butter, and mace. A sweet, tender fall side dish for Thanksgiving or any autumn dinner.

Light cream of pea soup combines pureed green peas with a quick white sauce of butter, flour, and milk. A simple vegetarian soup ready in 40 minutes with pantry staples.

Coated baked turkey pieces topped with a rum-and-orange banana sauce. Caribbean-inspired weeknight dinner that turns simple turkey into a tropical feast.

Danish Mayor's Braid (Borgmeister Krans): a braided ring of Danish pastry filled with almond paste, baked golden with sliced almonds and crystallized sugar on top. A holiday-table showstopper.

Walnut crescent cookies rolled in powdered sugar, made with ground walnuts, butter, and egg yolks. Delicate, melt-in-your-mouth shortbread that improves with age.

Classic Southern Louisiana spoon bread, a soufflé-style cornmeal pudding folded with whipped egg whites for an airy, custardy texture. Eaten with a spoon, served alongside Cajun and Creole mains.

Traditional Irish teacakes made with yeasted dough, butter, eggs, and a hint of nutmeg. Soft, golden buns best eaten warm with a generous smear of butter.

Incredibly moist chocolate prune bundt cake with just 8 ingredients. Soaked prunes and cocoa create a rich, dark crumb that stays fresh for days. Dust with powdered sugar.

Soft oatmeal yeast rolls with cooked oatmeal kneaded into the dough for a tender crumb that stays moist for days. Shape into crescents, cloverleaf, or Parker House for a homemade bread basket.

Lemon filling for cakes with egg yolks, fresh lemon juice, zest, and butter. A tangy, silky curd that spreads between layers. Stovetop or microwave method included.